Oatmeal Lace Cookies

These buttery and delicate cookies are simply delicious. You won’t be able to eat just one. These dainty cookies are perfect for a tea or just…nibbling while blogging.

Cream sugar and butter until light and fluffy. Then add eggs and vanilla and cream again.

Add flour, oatmeal, and salt and mix well until well incorporated.

Drop by teaspoon onto parchment paper line cookie sheet.

Bake until the edges are golden brown. Eat only a dozen.

Recipe adapted from Martha Nesbit’s Savannah Celebrations

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Oatmeal Lace Cookies
1 cup unsalted butter, softened (8 oz)
1 1/2 cup granulated sugar (10.5 oz)
2 eggs
2 teaspoon vanilla or almond extract
6 Tablespoon all-purpose, unbleached flour (1.8 oz)
1 teaspoon sea salt
2 cups quick-cooking oatmeal (7 oz)
Preheat oven to 350 degrees F.
Cream butter and sugar until light yellow and fluffy. Add eggs, vanilla and cream until well combined. Add flour, salt, and oatmeal and mix until just incorporated and you may still see a little specks of flour. Spray parchment paper with oil spray. Drop by teaspoon onto parchment lined cookie sheets.
Bake 9-11 minutes until edges are golden brown, but not too dark. Let cool completely until edges are completely set. Using a thin spatula, lift off cookies off the sheets.
Store in an airtight containers or freeze.

NOTE: These are very delicate so do not spoon more than a teaspoon of dough, lest you have one gigantic lace sheet after baking.

Makes about 7 dozen cookies.

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